No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Apricot Gelt

Instead of buying chocolate coins this Hanukkah, try our fruity twist on handmade gelt.

  • yield: Makes about 4 dozen

advertisement

advertisement

Ingredients

  • 1 pound dried Turkish apricots
  • 1 pound dark chocolate, finely chopped
  • Foil candy wrappers

Directions

  1. Step 1

    Using a heavy mallet, flatten apricots to 1/4 inch thick; set aside. Microwave chocolate in a glass bowl in 15-second intervals, stirring vigorously with a rubber spatula and scraping down sides in between, until just melted (chocolate should be no warmer than 86 degrees).

  2. Step 2

    Dip each apricot in chocolate, coating evenly. Transfer to wire racks set over parchment paper; let stand until set.

  3. Step 3

    Transfer apricots to baking sheets lined with parchment paper. Refrigerate until firm, at least 25 minutes. Wrap in foil wrappers. Gelt can be refrigerated in an airtight container up to 3 days.

Source
Martha Stewart Living, December 2006

advertisement

advertisement